Peppercorn Crusted Top Sirloin with Mushroom Cream Sauce Lifes Ambrosia

Peppercorn Crusted Top Sirloin with Mushroom Cream Sauce Lifes Ambrosia Italian Chicken and Rice Recipe in One Pot and Ready in 45 Minutes italian mushroom sauce for steak Yum Yum for Dum Dum: Peppercorn Steak with Creamy Mushroom Sauce and Italian Risotto Italian Steak Modiga—popular in St. Louis—is breaded on one side for a crispy complement to its . Italian Chicken and Rice Recipe in One Pot and Ready in 45 Minutes Peppercorn Crusted Top Sirloin with Mushroom Cream Sauce Lifes Ambrosia

italian mushroom sauce for steak Peppercorn Crusted Top Sirloin with Mushroom Cream Sauce Lifes Ambrosia Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition to your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you want, or combine a couple of varieties for a gourmet touch.

 

Mushrooms are abundant in nutrients and vitamins and also flavor. One portobello mushroom has just as much potassium like a banana; potassium plays an important role in cardiovascular health insurance has been shown to help regulate blood pressure. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and are packed with selenium, a robust antioxidant known to help in reducing potential risk of prostate cancer.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is a brilliant way to show a regular meat and potatoes meal right into a romantic dinner, and it is guaranteed to impress you and your guests if serving a crowd.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or perhaps a combination, thoroughly cleaned and cut into bite-sized pieces
1 cup port wine, any variety
1 bay leaf (optional)
1/4 cup Dijon mustard
1 14-ounce can beef broth (or vegetable broth, if a lighter flavor is desired)
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon cold butter (optional; use for richer results)

Melt two tablespoons of butter inside a large skillet over medium-high heat. Stir within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in to a bowl as well as set aside.

Pour the port in to the skillet, add the bay leaf if desired, and bring to some boil over high heat. Boil for six or seven minutes, or before port starts to reduce and take on a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch to the water, and whisk them to the boiling sauce. Stir before the sauce thickens. Remove the skillet from your heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back in the sauce.